OK, campers, rise and shine, and dont forget your booties, cause its co-o-ld out there today! says the radio DJ over and over again in the 1993 Bill Murray comedy Groundhog Day.The movie is set in Punxsutawney, Pa., but it could've been Massachusetts amid this years wintry temperatures, which seem like Groundhog Day itself in the film never ending. For those hungry for a sunny beacon of hope, here are some spots that offer a sweet taste of summer, even if the calendar says April.
SPICE IT UP
Enough with steamy soups and heavy stews, and mashed parsnips and baked potatoes. Turn your kitchen into a festival of fresh summertime flavors with the new recipes youÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢ll master at a local cooking class. Take the lineup at Eurostoves (45 Enon St., Beverly, 877-232-0007, www.eurostoves.com, $75 per person, $150 per couple for a three-hour class), where themes include ÃƒÂ¢Ã¢â€šÂ¬Ã…â€œSpring Dinner PartyÃƒÂ¢Ã¢â€šÂ¬Ã‚Â (youÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢ll make dishes like spring pea soup, a veggie torte, and champagne cake), ÃƒÂ¢Ã¢â€šÂ¬Ã…â€œSpringtime Baking,ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â ÃƒÂ¢Ã¢â€šÂ¬Ã…â€œGirlsÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢ Night Out Caribbean Dinner Party,ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â and a pre-MotherÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s Day parent-child cooking class (90 minutes, $49 per parent/child pair for ÃƒÂ¢Ã¢â€šÂ¬Ã…â€œParent-Child Cooking Fun With Mom.ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â)
Camps range from cooking classes to hip-hop
EurostovesÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢ 2014 summer cooking classes for kids and teens
Held at Eurostoves, Commodore Plaza, 45 Enon St., Beverly
Contact: 877-232-0007; firstname.lastname@example.org
Dates: June 30 to Aug. 29; rotating schedule of weekly themes. Classes from 10 a.m. to 1 p.m.; for ages 8 and older. Students may register online, by phone, or in person for one or two classes, a week of lessons, or several weeks.
Registration: Cost is $75 per class, per child. Registration open as long as space is available.
Description: This is the 11th year that Eurostoves has offered summer cooking classes for kids and teens; classes have a minimum of six students and a maximum of 14. Summer program features four themes: baking; international; culinary school basics; and fun and favorites. A two-day cupcake workshop and a separate two-day cake decorating class also offered. Food allergies may be accommodated.
Susan, Trevor and Karen from the Jumper Classic.
Hand wash stemware, then set it on this absorbent mat - Food & dining - The Boston Globe 1/16/13 9:28 PM
TV Diner with Billy Costa
Cooking classes at Eurostoves in Beverly
Eurostoves is one part retailer of high-end ranges, like the English-made AGA and the Italian Bertazzoni, one part retailer of kitchenware, with shelves brimming with gadgets and utensils, and one part . . . mmm, cooking school.
The Beverly store holds hands-on classes ($75 for 3 hours) almost every evening and weekend day in its culinary center. Local chefs teach a variety of small group classes, with topics such as knife skills, Mexican and Thai cooking, cake decorating, and more. "We teach people techniques and not just how to read a recipe," says Liz Walkowicz, chef instructor and culinary director at Eurostoves, who, among many things, once cooked in restaurants in Switzerland.
One recent evening, eight participants attended Eurostoves Italian class. In red aprons, they chopped, braised, sauteed, and rolled dough for pasta and pastry; they made a fig, caramelized onion, and goat cheese topping for flatbreads they had prepared earlier; and they learned Bolognese sauce, which some were eager to master.
"Id like to serve a sauce at home other than Ragu," says Betty Laiacano of Gloucester. When it was over, everyone shed their aprons and sat down to savor what they had labored over. And they didn't have to wash a dish. Eurostoves, Commodore Plaza, 45 Enon St., Beverly, 877-232-0007877-232-0007 www.eurostoves.com.
Tuscan chef brings skills to Garden City
Published: August 19, 2009
BEVERLYÃƒÂ¢Ã¢â€šÂ¬Ã‚Â When it comes to cooking, Italian chef Mariella Lencioni knows her way around the kitchen, and her country. Hailing from the small Tuscan town of Lucca, Lencioni will create meals designed to bring out some of the best flavors of her region, during cooking demonstrations at the Eurostoves store in Beverly's Commodore Plaza.
"I chose very typical meals," she said, "with the most important ingredient in Tuscany." That would be faro, a whole-wheat grain. "You don't need so many things to make a good meal," she said, "but you need quality ingredients." She actually packed some faro in her luggage, along with her knives and some cookware, but it got lost at Logan Airport. She's made do with borrowed equipment, but she hopes her suitcase will be returned in time to prepare a five-course, family-style feast on Sunday ($100 per person) and hold community cooking classes tomorrow and next Friday ($90 a head for each class). Lencioni is the first of many Italian chefs who will fly to the area once a month to do cooking demonstrations. The opportunity is through la Pentola di Rame, a company founded by Carleen Haylett of Boston. Haylett's spent the last two years studying at a world-renowned cooking school in Italy and worked at respected restaurants under the tutelage of Italy's top culinary talent. And now, she's bringing them to the States. "The program is about bringing to Americans very high-quality chefs," she said. The name of her company translates to "the copper pot," a staple of top kitchens. But it's about more than just the food. "It's not only their cuisine, but the culture and experience of what it's like to share a meal in Italy," Haylett said. "It's something more than what you're eating. It's a tradition. With every meal, there's a story there."
Staff writer Cate Lecuyer can be reached at clecuyer@salem news.com.
Young Danvers student is culinary whisk kidBy Myrna Feareremail@example.com
Fri Aug 21, 2009, 11:42 AM EDT
All seven-and-a-half-year old Katie Dawe wanted to do during her summer vacation was to take cooking lessons, and she got her wish several weeks ago when she was enrolled for two weeks of classes at Eurostoves in North Beverly. "You get to eat what you make,"Ãƒâ€šÃ‚Â said Katie, a second-grader at the Smith School. "One day we made cinnamon rolls and half-moon cookies. They made at least a dozen dishes everyday," said her mom, Keelin Dawe, outgoing chairman of Family Festival. "Several groups of children made different things," she said. "I didn't have to make lunches for two weeks. I like to taste,"Ãƒâ€šÃ‚Â said Katie, with a big smile that showed off spaces where her second teeth are just beginning to come in. " I liked all the tastes."Thursday morning, Katie was busy in the kitchen showing off the skills and techniques she mastered during classes where she was the youngest student in the 7- to 11-age group. "I didn't care,Ãƒâ€šÃ‚Â" said the young chef. "I learned the techniques. I learned how to cut with a smaller knife and then I used a big knife."Ãƒâ€šÃ‚Â Much to her mom's chagrin and the reporter's amazement, this petite youngster, who stood on a stool to reach the counter, minced onions with a Julia Child-size chef's knife and with almost the same skill. No matter how you slice, chop or grate them, chances are the juices will make your eyes water. Katie, however, had the cure for weeping eyes. "You take a paper towel and wet it with cold water,"Ãƒâ€šÃ‚Â said Katie, showing off a folded-up towel that became a compress, which she then held to each eye to stop the tears.
This particular morning, Katie had decided to prepare dinner for the family, choosing a favorite soup she made in class. Katie's choice was a complex Italian Wedding Soup with many different ingredients. "I made it in class and it tasted realty good,"Ãƒâ€šÃ‚Â she said. She had enlisted her mom as prep cook. "I do what Katie tells me to do,"Ãƒâ€šÃ‚Â said Dawe, who never really cooked growing up. "I do like to bake. I make great chocolate chip cookies. Once the onions were minced, Katie prepared to cut up the escarole and flat Italian parsley. Though mom was ready to chop it up haphazardly, Katie had her own technique. "You fold it up,"Ãƒâ€šÃ‚Â said Katie, taking leaves of escarole and concentrating on folding them as carefully as if they were something precious. "Then you take the knife and cut it up."Ãƒâ€šÃ‚Â Voila, there were lots of small pieces ready to toss into the pot of liquid heating up on the stove. The liquid was supposed to reach a rolling boil before the cold ingredients could be added and slow it down.
Then came the fun part making the meatballs. While mom tore the bread into small pieces, Katie put ground beef and ground pork into a bowl. In it went the ingredients to make the meatballs while Katie mixed them by hand, careful not to overwork the meat and toughen it. "This is my favorite part,"Ãƒâ€šÃ‚Â she said with a big grin adding only that the meat was still cold. "I once made 40 meatballs in class."Ãƒâ€šÃ‚Â The meatballs were shaped with a little help from mom, who followed Katie's lead. Two large cookie sheets of meatballs went into the oven Katie preheated. They needed 10 minutes to pre-cook so they wouldn't fall apart in the soup, where they would finish cooking. Within minutes, a delicious odor filled the kitchen. When the timer went off, the meatballs found themselves in the chicken broth along with the escarole. Katie carefully whisked eggs and cheese in a bowl and slowly added the remaining ingredients to the boiling liquid after about eight minutes of cooking time. After adding the proper seasonings, the soup was ready for the cooks to taste. "Oh Katie, it's divine," Keelin Dawe said. "Everyone's going to love it." And they did, that night. P.S. There was even enough left over for another meal.
It's chili inside Feb 5 cook-off to benefit Ham-Wen football team